Thanks for the reply Bill. I cooked 3 briskets over the weekend using your technique. Bottom line: best briskets I ever cooked, and everybody raved. I feel like your advice added years of experience to my technique.
Note: this is from a member of www.BarbecueCoach.com
I have your book and you are right. I thought I was making good BBQ, but now I know. Love it, thanks.
Dear Mr. Anderson
I purchased your book on E-Bay about a week ago. I am very impressed with your knowledge, and I am glad I have your book to help me with my first attempt at true BBQ.
There are two points I am having trouble with, in the section Pork Butts and Shoulders you stated “ Ideally we would like to brine the butts over night to get moisture and flavor deep down into the meat” (p.60). I understand that you are injecting the butts because of time constraints, but if you had time to brine overnight would you inject the brine, or would you just put the butt into a zip lock bag without injecting. My first question is when brining a butt overnight do you inject or not inject the brine. My second question is when you are done brining overnight would you then marinate the butts and inject them with marinate?
I also am confused about if you would brine ribs before you cook them.
PS After reading your book I understand the science of both brining and marinating, I am just a little confused on the process.
Thanks in advance for you assistance.
William
Bill,
Hi, my name is Mike Nixon and I have been reading your book over and over for the past few weeks and first I wanted to tell you how helpful it has been. My team is entering our first competition in April at Lake Bickley for the Smoke on The Water competition.
We were wondering if you cook your chicken on a different smoker as you indicated that you cook it at a higher temp than the other meats, we have been exploring other options for cooking the chicken and are thinking about a Green Egg or a Weber Smokey Mountain. We have a large indirect rotissorie smoker for our other meats. We are planning a couple of practice runs over the next two weekends to get ready, it is our goal to cook under “competition conditions” and rules. Any advice on the smoker would be much appreciated.
Thanks,
Mike
re: www.bbqlogos.com
Bil
My job has me in Memphis once a week do u know of a place where I can buy good quality meat locally. I live in Mississippi and can’t find a good product. Also I have blues hog rub and jos which would u go with for a contest? Thanks
Jason